Bits and Bobs….

While I normally have a theme to my posts,this week I’m just clearing out some random recipes I’ve mixed. Enjoy.

Mix #174 Dr Funk

2 1/4oz black pot still rum
1/2oz lime juice
1/2oz lemon juice
1/2oz Demerara syrup
1/4oz grenadine
1/4oz absinthe
1oz seltzer

Shake everything except seltzer with ice,pour into glass,top with seltzer and stir.

Created by Don Beach sometime in the 1950’s,this was named after the physician Robert Louis Stevenson had in Samoa named Dr Bernard Funk. Originally intended as a cure for laziness,it was made to make the absinthe more palatable with citrus and sugar,but Don added rum to make it a proper Tiki drink. It’s super funky with the grenadine coming through and an absinthe finish. You’ll either love it or hate depending on how much funk you can stand. I think Bootsy would have approved.

Mix #175 Passport to Martinique

1oz Denizen Merchant Reserve rum
1/2oz unaged Martinique rum
1/2oz Wray & Nephew overproof rum
1oz lime juice
1/2oz passionfruit syrup
1/oz orgeat
1/4oz orange curacao

Shake or blend with one cup crushed ice and pour into glass.

A drink from the 2022 Hukilau convention,this has a nice sweet/tart balance with heavy agricole funk. Another drink for folks who like it funky. Good bit of kick too.

Mix #176 Quarantine Order

1.5oz Appleton Signature rum
1.5oz Smith & Cross rum
1oz lime juice
1oz grapefruit juice
1/2oz cinnamon syrup
1/2oz passionfruit syrup
5 dashes Angostura bitters

Shake with ice and pour into mug.

From Wiliam Prestwood at Pagan Idol,you can guess from the name why it was created. The cinnamon comes through without real burn(think cinnamon roll),while there is some tartness and funk. The S&C gives it kick. A good drink for when you’re stuck at home.

Mix #177 Lost Lake Cocktail

2oz dark Jamaican rum
3/4oz passionfruit syrup
3/4oz lime juice
1/2oz pineapple juice
1/4oz maraschino liqueur*
1/4oz Campari*

Shake with ice and pour into mug.

*I used Cherry Heering and Aperol.

The signature cocktail of the now shuttered Lost Lake bar in Chicago,which unfortunately closed due to COVID. The original was made with passionfruit liqueur,but the syrup is much easier to find. A nice blend of sweet and tart with the aperitif finishing. Use your favorite Jamaican rum to keep this modern classic alive.

Mix #178 Bolo

1oz gold Puerto Rican rum
3/4oz aged Martinique rum
1oz pineapple juice
1/2oz lime juice
1/2oz passionfruit syrup
1/oz honey syrup
1 dash Angostura bitters

Blend with ice for five seconds and pour into hollowed out pineapple.

So the story goes that this is an adaptation of Don Beach’s Pi-Yi cocktail. Mr Beach was notorious for encoding his recipes to keep them from being stolen. Beachbum Berry worked with former Don bartender Bob Esmino to come up with this recipe. There are several variations which use the same ingredients,just with slightly different proportions,so feel free to play with tweaking this to get it the way you like. Sweet and fruity with rum funk on the end,you could call it a Boo Loo Lite. Very nice. And no,I didn’t use a hollowed pineapple again,I’m too lazy of a bachelor.

Mix #179 Alice on South Island

1.5oz 151 Demerara rum
1/4oz maraschino liqueur*
1.5oz lemon juice
1oz passionfruit syrup
1oz cream of coconut
12 drops absinthe

Shake vigorously with ice and pour into mug.

*Again I used Cherry Heering.

From the drink card of Lost Temple Traders’ Mad Tiki Cup mug(I have the set,but used the pic off their site because they’re better photogs than I am). It’s sweet and fruity with an absinthe finish. With an ounce and a half of 151,after a couple of these you’ll swear the cat is talking to you. And you won’t care. A good drink to finish off ‘one of those’ weeks.

Until next time folks.